100 North Sixth Street
Minneapolis, MN 55403-1564 United States
06/2004 - Present
Salary: 51,338.00 USD Bi-weekly
Hours per week: 50
Food Inspector
Duties, Accomplishments and Related Skills:
Division accomplishments
Supervisor: Travis Nienhauser (316-461-4306)
Okay to contact this Supervisor: Yes
FSIS
100 North Sixth Street
Minneapolis, MN 55403-1564 United States
06/2004 - Present
Hours per week: 50
Food Inspector
Duties, Accomplishments and Related Skills:
As a food inspector for the past 14 years, I currently work in a high volume slaughter and Fabrication swine facility, where I perform Sanitary operational procedures consisting of Inspection of slaughter floor breakrooms,facility's restroom areas,encouraging plant employees to practice good manufacturing practices so as to not contaminate product.
Job responsibilities include, Identifying pathology In Animal organs, and performing rail outs for public health Veterinarian when visually observed.
I have been given the opportunity to be
assigned or detail to five high-volume red meat facilities, performing post-mortem and Ante- mortem practices in all of them, and Performing offline duties in three of them, this has giving me a greater understanding of various plant's HACCP & SSOP plan's and management procedures and styles.
Throughout the years I have gained a greater understanding of Humane handling In Cattle livestock
Proper tagging and segregating suspect cattle.
Informing management if egregious Acts were witnessed or observed.
Identifying cattle for signs of BSE (If any were witnessed)
The proper unloading of livestock from semi trucks
Observing water supply to cattle.
The proper stunning of cattle with bolt action gun, Observing signs for regaining Consciousness after being Shackled.
Was given the opportunity to perform: Ante-Mortom & Humane handling at a small Beef facility, where religious (kosher)Slaughter was performed observing proper technique of incising the Carotid artery in kosher cattle
Was given the opportunity to conduct a 45-minute presentation of Humane handling & ante-mortem practices of cattle livestock, with the presents of Distric manager, Deputy district manager, Front-line Supervisor and plant management personnel.
My work experience excluding Food Safety Inspection follows::
Tyson Foods Hatchery
691 OK 3
Broken Bow, Oklahoma 74728
Supervisor: Bill Brantley
580-584-3347
April 1998-June 2004
As a Level M5 maintenance technician my job duties included but are not limited to
TIG-welding, Mig-welding and ARC-welding to repair and maintain functionality of incubator racks. Oxy-fuel welding and oxy-fuel cutting to weld and cut metal needed for daily maintenance of racks and transferring equipment. Soldering, silver braising, pipe threading, and copper pipe installation was a large part of daily task.Gained knowledge of Copper fittings, copper line installation in compliance with plumbing code. I also gained working knowledge power tools, and the following equipment, cable reels, conduit benders, stripping tools, voltage and current meters, and cable cutters, that were used in the installation and repair of electrical systems and components, as were needed to accomplish work assignments. Job Duties also included, candling eggs to check for fertility, maintained maintenance on embrex machine for egg vaccinations, feather sexing chicks to determine gender by observing wing feathers, vaccinating newly hatched chicks for Newcastle / Bronchitis disease, and transferring eggs to hatchers/setters racks as needed.
Beavers Bend Marina
May 1990- April of 1998
196 Marina Lane
Broken Bow Oklahoma 74728
580-494-6455
Job duties :
Included serving coustmers with boat and jet ski rentals, and issuing all safety equipment requirements, tying off and fueling boats for customers, as well as adjusting dock cable and anchors tension as needed during high flood waters and during drought conditions. Performing maintenance on floating docks, which consisted of, painting, welding, replacing wood, fixing cement damages, finishing cement projects, and concrete repairs. Duties also consisted of landscaping and general marina maintenance, trimming trees along a long lakeshore using chainsaw, repairing fences, hauling gravel, and rock, operating a skid steel loader, and operating a backhoe to dig water trenches. I was also responsible for the general maintenance and upkeep of the houseboats. Repairing and replacing damaged appliances, cleaning and sanitizing the houseboats,shampooing carpet, Cleaning windows, Restocking cabinets and supplies for the next potential coustmers.

2535 Sanderson Drive
Laurel, MS 39440 United States
11/2014 - Present
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Hours per week: 40
Series: 1863 Pay Plan: GS Grade: 7
Food Inspector (This is a federal job)
Duties, Accomplishments and Related Skills:
INSPECT GENERAL SANITARY CONDITIONS:
I've learned to check the cleanliness of establishments that include all the floors, equipment, and facilities in order to ensure appropriate corrective actions are taken when contamination is identified. I've learned to perform Good Commercial Practices in order to maintain birds are handled correctly while alive as well as maintain they are not alive and breathing before entering scald tanks. I've learned to perform numerous inspection tasks that include ante-mortem checks at live bird receiving sheds to make sure that they are free from disease and signs that include edema of the wattles, gasping and sneezing, off colored feces, diarrhea, skin lesions, lameness, torticollis, and bone or joint abnormalities.
CONDUCT SLAUGHTER INSPECTION:
I began my career with USDA as a GS- 5 relief inspector at a large slaughter/processing plant before time and experience afforded me the opportunity to successfully transition to the GS 7 level. During this time; I've become knowledgeable in determining distinct pathological conditions such as Leukosis, Sep/Tox, Tumors, Bruises, Cadaver, Contamination, Airsacculitis, and generalized Inflammatory Process (IP) that renders a carcass unwholesome. I perform visual, tactile, and incision inspection of slaughtered animals and poultry carcasses. I'm skillfully trained to condemn products unfit for human consumption; my duties require me to hang back products that are questionable in order for my PHV to further examine and determine if it's fit to be passed on for human consumption. I ensure that product is disposed of in accordance with regulations; I'm responsible for notifying my PHV when I feel that work conditions on and around my inspection stand are moving at a pace where my inspection duties are impeded. I'm skilled and advanced at distinguishing DOA (dead on arrival) or miss-bleed carcasses while inspecting and have learned from studying the code of federal regulations that too many of these types of dead carcasses indicates a problem when it comes to proper killing and must immediately alert my PHV of my findings. I've learned other consumer protection requirements for both pre-chill and post-chill finished product standards (FPS) testing and observe the CSI perform a zero tolerance verification task in my presence. I've learned the importance of verifying that the establishment was maintaining control for both the processing and the trim categories as required by regulation (9 CFR 381.76(b) and zero tolerance for visible fecal contamination (9 CFR 381.65(e) and 9 CFR 417.2(c) which is addressed in the establishment's HACCP Plan as a food safety hazard reasonably likely to occur in the establishment's slaughter/processing plant. I'm knowledgeable of the importance of verifying that the establishment is meeting the regulatory requirements for monitoring their process of food safety hazards (zero tolerance, product temperatures at CCP's) addressed in the hazard analysis and other hazards that may not have been identified and addressed in the analysis. I'm aware that the establishment must take necessary steps(corrective actions) (9 CFR 417.3) when a hazard is identified in FSIS inspection monitoring to control affected products, identifying and eliminating the cause and establishing measures to prevent a hazard from reoccurring. I've often volunteered and I'm accustomed to working at other establishments when the need arises as well.
COMMUNICATION AND REPORT PREPARATION:
I can accurately complete daily lot tally sheets and end of the pay period time and attendance reports without mistakes. I communicate with line supervisors when I observe issues that happens on and around my stand, I also have to communicate with my trimmer to inform him or her what to do with a carcass that needs to be thrown away, salvaged, or reprocessed.
Accomplishments
-I've participated in approximately 260 hours of shadowing Consumer Safety Inspectors (GS-8/GS-10) as they perform both Sanitation Performance Standards (SPS) and poultry slaughter Sanitation Standard Operating Procedure (SSOP) tasks where I assisted in the observation and record keeping for ventilation, cleanliness of overhead fans, and other equipment and parts of the facility. I've assisted in observing noncompliance for condensation in shipping and other refrigerated areas of the establishment, in order to prevent adulteration of product.
-One night while performing post mortem inspection duties on my stand, I noticed a black foreign substance on the leg quarter of six carcasses. I stopped the line and notified the line supervisor, the supervisor proceeded to remove and condemn the carcasses in question which turned out to be rail dust. My keen since of awareness and observations prevented those contaminated carcasses from reaching the consumer. My supervisor later commended me for a job well done.
-While shadowing my CSI-10, I participated in the completion and administering of a USDA tag for leg quarter boxes not having the right product packed as to what the label stated (mislabeling), which warrants a noncompliance record (NR). By observing and shadowing my CSI-10; I learned what to look for and how to identify a noncompliance incident as well as how to complete a USDA reject/retained tag. I also observed and learned the correct steps in completing an NR for this noncompliance incident and I'm eternally grateful to my CSI-10 for preparing me for my next step within the agency; which is to one day become a CSI myself.
Supervisor: Dr. Megan Uitvlugt (6014287262)
Okay to contact this Supervisor: Yes

601 Tyson Dr.
Green Forest, AR 72638 United States
05/2015 - 09/2017
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Hours per week: 40
Series: 1863 Pay Plan: GS Grade: 07
Food Inspector (This is a federal job)
Duties, Accomplishments and Related Skills:
Perform post-mortem inspection procedures on a Meyn MAESTRO eviscerator system for young chicken at 35 birds per minute by looking at the outer section, the abdominal
cavity, and the viscera of the birds to observe the carcass for contamination, improper
presentation, and abnormal pathology such as Inflammatory Process, Airsacculitis,
Bruises, Cadaver, Septicaemia and Toxemia, Tumors, Leukosis, Tuberculosis, Synovitis; and either pass, reject, condemn or hold suspect poultry for examination and final
determination by the Public Health Veterinarian(PHV).
Identify carcasses requiring further action by plant personnel and verbally calling there disposition.
Assure condemned products are disposed of in accordance with regulations
Monitor the inspector helper to ensure that when the disposition is given they place it in the proper area if needing condemned or hung back verify that they push the paw button
to condemn the paws also, and that they document all condemned carcasses on the Poultry Inspection Lot Tally Sheet.
Offer my assistance training new food inspection team members when needed
Assist food inspectors on Time and Attendance paperwork when needed.
Shadowed a Consumer Safety Inspector(CSI) about 3 times observed the CSI doing a task such as Finished Product Standards 9 CFR 381.76B, Zero Tolerance Verification
Task 9 CFR 381.65F, Inflammatory Process Verification Task 9 CFR 381.86.
Example of Sanitation Standard Operating Procedure(SSOP): Observed a that the plants employee who was designated to do hourly checks had not
been doing them corectly, i notified the CSI on duty, Mrs. Carrie Smith, which led to her, checking on the issue, and later resulting in a Non- Compliance.
Supervisor: Dr. David Fusch (8704387114)
Okay to contact this Supervisor: Yes

I'm assigned to a poultry processing facility operating under Sanitary Standard Operating Procedures and Hazard Analysis Critical Control Point Regulations. I start working in Dothan, Alabama as a food inspector and later transferred to Baker Hill, Alabama due to NPIS conversion. As an on-line Food Inspector in my present position, I perform post mortem inspection on all parts of the carcasses. I identify abnormal conditions and either reject, condemns, or hold suspects carcasses for examination and final determination by the veterinarian. Makes condemnations of whole carcasses or parts thereof which are unfit for food. I monitor operational sanitation to ensure sanitary handling and dressing procedures are in accordance with regulations. I kept supervisor informed of the work activities and critical issues arose, in accordance with established protocol. I communicated with plant employees regarding line activities. Follows the agency's non-retaliation policy and standards for professionalism. I shadow the Consumer Safety Inspectors for 20 hours an also helped with samples. I also travel to different facilities to work when instructed.
Training: Information Security Awareness
I Impact Training
EEO, Civil Rights and Diversity Training
Anti-Harassment Training
FSIS-Diversity and Inclusion
FSIS-Understanding and Preventing Workplace Violence Harassment
Understanding Carcass Inspection

Inspect cattle parts and associated lymph nodes. Perform pathological functions to remove carcasses that are not fit for human consumption. Work in accordance with USDA directives to assist processing facility in eliminating contamination and ensuring wholesome food for the consumer.

*Ensure that the plant is operating within its written plans for HACCP, Sanitation, and processing
*Demonstrate knowledge of sanitation practices and control measures used in the commercial handling and preparation of food for human consumption
*Ensure food Safety for public health
*Identify all types of diseases
*Stay Professional at all times
*Team player
*Assures condemn products are disposed of in accordance with regulations
*Monitors slaughter activities for conformance to humane handling regulations and procedures
*Maintains Professional working relationships and notifies supervisor and inspection floor personnel regarding facility and plant employees issues
*Keep supervisor informed of work activities and critical issues that arise, in accordance with established protocol or according to good judgement
*Generates positive communication with FSIS and establishment personnel
*Is a great asset to the USDA workforce
*Is dependable and readily volunteer for overtime work
*Monitors operational sanitation to ensure sanitary handling regulations and procedures
*Complete administrative reports and maintain records and files, as required by District or Agency policies
*Promotes open communication
*Communicates openly with supervisor

Location: Saint Joseph, MO 64504
Dates of employment: March 6, 2016 - Present
~~~~~~~~~~~~~~ $19.95 USD Per Hour
Hours Per Week: 40 - 60
Series:
Grade: 7
Job Title: Food Inspector (This is a federal job)
Duties, Accomplishments and Related Skills: Throughout my career in the agency I have worked as a Food Inspector in a traditional high speed pork slaughter establishment. While performing my duties I do a variety of things to ensure that the product is wholesome and safe for human consumption. I palpate or incise lymph nodes located in the head, viscera and carcass. I also examine cut surfaces as well as various organs to confirm the health of the animal. During inspection I look for any abnormal conditions that present throughout. If any abnormalities are found I retain the carcass, viscera, and head for veterinary disposition. In addition, my duties involve the enforcement of Standard Sanitary Operating Procedures (SSOP), Sanitation Performance Standards (SPS), General Manufacturing Procedures (GMP), and direct observation of critical limits from the (HACCP) plan. Execution of these duties dictate sanitary handling and dressing to carcasses are in accordance with 9 CFR, The Federal Meat Inspection Act, and Humane Slaughter Act 9 CFR 313. I also effectively communicate with the establishment when issues arise.
Accomplishments I have achieved include, Firstly, railing out a subtle and acute lymphoma found in one of the mesenteric chain lymph nodes. Second, I have also assisted CSI Lane in collecting an Advanced Meat Recovery (AMR) salmonella exploratory sample. Third, I have observed a Kidney Inhibition Swab (KIS) test performed by a CSI.
Job Related Skills include understanding of terminology, ability to maintain focus, sustaining the edge on my knife and attentiveness to detail, Microsoft office experience
Job Related Training: Antemortem/Postmortem Training, Humane Handling Training, Active Shooter Response Training, Diversity Training
Supervisor: Nathaniel Shrieves (918 637-9516)

Food Inspector Current
USDA FSIS － De Queen, AR
Execute verbal and signal command to successfully communicate with trimmer.
Engaged in poultry carcass, post-mortem inspection.
Maintain sanitation procedures to prevent contamination of the poultry product.
Assured the food safety for the public health.
I perform postmortem inspection on a speed line of 140 birds per minute. I inspect outside carcasses, inside
cavity and viscera.observing that whole chickens are free of any type of contamination, diseases, and
abnormalities assuring product is suitable for human consumption and is being compliant with federal laws.
Debone Supervisor
Pilgrims Pride Corporation － De Queen, AR
Maintained and enforced standards of cleanliness and organization
Maintained top-notch quality control standards and eliminated downtime to maximize revenue.
Established and updated production schedules to meet changing demands.
Assigned tasks to employees and monitored productivity, performance and task completion.
Responsible for Overlaying safety, quality and productivity /profitability of the production department along
with meeting applicable production objectives in order to continually improve performance to the company.
Quality Control
Packerland Packing － Green Bay, WI
Measure and cut product for compliance to costumer requirements.
Monitor SOP's, and GMP compliances.
write report on outlining performances, quality and defect rates.
I Measure, cut and test red meat product for its intended use to comply with company standards rotating
every hour around to designated line or floor area.
Leak checker Quality Control
West Liberty Foods － Mount Pleasant, IA
Inspect and monitor product.
Complete regular quality checks
.Monitor code dates.
Conduct visual inspection on cleanliness of surroundings.
Inspect and monitor product to ensure no leaks on product along with monitoring code dates to assure
proper dates were being used.